Shadera
Wayward Python Wet Nurse
We love this one!
dough recipe:
1 package dry yeast, or 2 1/4 teaspoons from a jar
3/4 cup warm water
1 teaspoon sugar
1/4 cup vegetable oil
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon olive oil
deep dish pizza pan, or a regular round cake pan works very well too
In mixing bowl, combine sugar, yeast, and water. Stir well to get yeast going and sugar dissolved. Add the vegetable oil and mix again. Add salt and flour and mix thoroughly. If you're using a stand mixer, use the bread hook and knead for 4 minutes. If you're doing it by hand, knead for 8 minutes. Until the dough is smooth and pliable. Oil a deep bowl with the olive oil, and place the dough ball into the bowl. Turn it a few times to coat. Cover the bowl with plastic wrap, and then a kitchen towel. Let rise for two hours in a warm place.
Do not punch it down. This dough should be spread and pushed across the bottom of the pan and up the sides.
for toppings:
1 14-15 ounce can diced tomatoes
1 tablespoon italian herbs mix
2 tablespoons grated Parmesan cheese (green can stuff is great for this)
1 package sliced provolone cheese (about 8 slices)
2 cups shredded mozzarella cheese
1 package pepperoni slices, or topping of your choice
To put together:
Place dough into oiled pizza pan (I use a 9" round aluminum cake pan). Smoosh across the bottom, and up the sides. Place overlapping slices of provolone around on the bottom of the pan to cover the entire bottom. Cover with shredded mozzarella.
Drain tomatoes, and mix with herbs and grated parm. Spread evenly over the mozzarella. Top with pepperoni slices, or other toppings.
Bake in a preheated 475 oven for 20-25 minutes. Until crust is golden and starting to pull away from the pan sides. Allow it to rest a few minutes before cutting and serving.
You can use pretty much any toppings you like!
dough recipe:
1 package dry yeast, or 2 1/4 teaspoons from a jar
3/4 cup warm water
1 teaspoon sugar
1/4 cup vegetable oil
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon olive oil
deep dish pizza pan, or a regular round cake pan works very well too
In mixing bowl, combine sugar, yeast, and water. Stir well to get yeast going and sugar dissolved. Add the vegetable oil and mix again. Add salt and flour and mix thoroughly. If you're using a stand mixer, use the bread hook and knead for 4 minutes. If you're doing it by hand, knead for 8 minutes. Until the dough is smooth and pliable. Oil a deep bowl with the olive oil, and place the dough ball into the bowl. Turn it a few times to coat. Cover the bowl with plastic wrap, and then a kitchen towel. Let rise for two hours in a warm place.
Do not punch it down. This dough should be spread and pushed across the bottom of the pan and up the sides.
for toppings:
1 14-15 ounce can diced tomatoes
1 tablespoon italian herbs mix
2 tablespoons grated Parmesan cheese (green can stuff is great for this)
1 package sliced provolone cheese (about 8 slices)
2 cups shredded mozzarella cheese
1 package pepperoni slices, or topping of your choice
To put together:
Place dough into oiled pizza pan (I use a 9" round aluminum cake pan). Smoosh across the bottom, and up the sides. Place overlapping slices of provolone around on the bottom of the pan to cover the entire bottom. Cover with shredded mozzarella.
Drain tomatoes, and mix with herbs and grated parm. Spread evenly over the mozzarella. Top with pepperoni slices, or other toppings.
Bake in a preheated 475 oven for 20-25 minutes. Until crust is golden and starting to pull away from the pan sides. Allow it to rest a few minutes before cutting and serving.
You can use pretty much any toppings you like!
